Grilled Asparagus & Roasted Mushroom Salad with Red Chile Mustard Vinaigrette Recipe

Update Servings
  • 1 pound asparagus, grilled
  • 1 pound assorted mushrooms (portobello, cremini, shiitake), coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Salt & pepper
  • 1/4 cup toasted pecans
  • 8 ounces American blue cheese
  • 1 teaspoon chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon ancho chile powder or regular chile powder
  • Salt
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
Heat olive oil in a large sauté pan over high heat.

Add mushrooms and cook until golden brown.

Add thyme, oregano and season with salt and pepper.

To make the vinaigrette, whisk together mustard, ancho powder, salt and vinegar; slowly whisk in oil until emulsified. Season with more salt, to taste.

Toss the asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.

Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

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